Ingredients:

• 6 ears corn, husks and silk removed


• 1 cup milk


• 1/4 cup honey


• Salt and pepper to taste

Instructions:

Put the corn ears in a slow cooker

Add milk and honey to a small bowl and mix them together

Put the mix on top of the corn

Add pepper and salt

To make the corn soft, cover and cook on low for 4 to 5 hours

Enjoy while hot!

Ingredients:

• 2 cups all-purpose flour


• 1/2 cup powdered sugar


• 1/4 teaspoon salt


• 1 cup unsalted butter, cold and cubed


• 1 teaspoon vanilla extract


• 1/2 cup finely chopped almonds


• Powdered sugar, for dusting

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put the flour, powdered sugar, and salt in a food processor and blend them together

Press and hold to mix

Crack the butter into cubes and add it to the food processor

Pulse the ingredients together until they look like big crumbs

Add the almonds that have been chopped up very small and pulse a few more times to mix them in

Spread the dough out on a clean surface and gently knead it until it forms a smooth ball

Use a cookie cutter to make wing shapes out of the dough that has been rolled out to about 1/4 inch thick

Put the cookies in the shape of wings on the baking sheet that has been prepared

Bake in a hot oven for 12 to 15 minutes, or until the edges are just beginning to turn golden

On a wire rack, take the cookies out of the oven and let them cool all the way down

As soon as the cookies are cool, sprinkle them with powdered sugar to make them look lovely

Serve these tasty Angel Wing Cookies and enjoy them!

Ingredients:

• 2 cups dried gungo peas pigeon peas


• 8 cups water


• 2 tablespoons vegetable oil


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 carrot, diced


• 1 potato, diced


• 1 sprig thyme


• 1 scotch bonnet pepper, whole


• 1 cup coconut milk


• Salt and pepper to taste

Instructions:

Rinse the gungo peas and soak them overnight

In a large pot, heat vegetable oil over medium heat

Saut onions and garlic until translucent

Add soaked gungo peas, carrot, potato, thyme, scotch bonnet pepper, and water to the pot

Bring to a boil, then reduce heat and simmer for about 1 hour or until peas are tender

Stir in coconut milk and simmer for an additional 10 minutes

Season with salt and pepper to taste

Remove the scotch bonnet pepper before serving

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 4 cloves garlic, minced


• 4 tbsp unsalted butter


• 1 tbsp olive oil


• 1 tbsp fresh lemon juice


• Salt and pepper to taste


• Chopped fresh parsley for garnish

Instructions:

Set the pan on medium heat and melt the butter

For about one minute, until the garlic smells good, add the minced garlic

Put olive oil in the pan

Put in the shrimp and cook them for about two to three minutes on each side until they turn pink

Add fresh lemon juice to the shrimp

Add pepper and salt to taste

Add chopped parsley as a garnish before serving

Ingredients:

• 1 box brownie mix


• 2 eggs


• 1/4 cup water


• 1/2 cup vegetable oil


• 8 oz cream cheese, softened


• 1/2 cup sugar


• 1 tsp vanilla extract


• 1/2 cup crushed candy canes or peppermint candies


• 1/2 cup chocolate chips

Instructions:

Preheat oven to 350F 175C

Grease a 9x13 inch baking pan

Prepare brownie mix according to package instructions, using eggs, water, and oil

Pour into the prepared pan

In a separate bowl, beat cream cheese, sugar, and vanilla until smooth

Drop spoonfuls of the cream cheese mixture onto the brownie batter

Swirl with a knife to create a marbled effect

Sprinkle crushed candy canes or peppermint candies and chocolate chips over the top

Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow to cool before cutting into squares

Enjoy!

Ingredients:

• 2 slices of bacon, chopped


• 2 sausages, chopped


• 4 large eggs


• Salt and pepper to taste


• 1/4 cup shredded cheese optional


• 1 tablespoon butter

Instructions:

In a non-stick skillet, cook the chopped bacon and sausages over medium heat until they're crispy and browned

Remove excess fat if needed

In a bowl, beat the eggs and season with salt and pepper

Add shredded cheese if desired

Melt butter in the skillet with the cooked bacon and sausages

Pour the beaten eggs into the skillet with the bacon, sausages, and butter

Stir gently to scramble the eggs while mixing them with the bacon and sausages

Continue cooking until the eggs are fully cooked and no longer runny, but still moist

Serve hot, garnished with additional cheese and your favorite herbs if desired

Enjoy your delicious Bacon and Sausage Scrambled Eggs!

Ingredients:

• 1 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 4 ounces cream cheese, softened


• 2 1/2 cups all-purpose flour


• 1/2 teaspoon baking powder


• 1/2 teaspoon salt


• 1 cup fresh blueberries


• 1 1/2 cups powdered sugar


• 2 tablespoons fresh lemon juice


• 1 teaspoon lemon zest

Instructions:

Warm your oven up to 350F 175C and put parchment paper on baking sheets

Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy

Add the egg and vanilla extract and beat them in

Then add the softened cream cheese and mix it in well

Mix the all-purpose flour, baking powder, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The fresh blueberries should be added slowly

Place spoonfuls of dough on the baking sheets that have been prepared, making sure there is enough space between each cookie

Put the cookies in the oven for 12 to 15 minutes, or until the edges turn golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down

For the lemon glaze, mix the powdered sugar, fresh lemon juice, and lemon zest in a bowl until smooth while the cookies cool

After the cookies have cooled, add the lemon glaze on top of each one

Wait for the glaze to set up before you serve

Enjoy these tasty Blueberry Cream Cheese Cookies with a lovely Lemon Glaze!

Ingredients:

• 1 lb Premio Foods Sausage, removed from casing


• 4 burger buns


• 8 slices smoked Gouda cheese


• 8 slices cooked bacon


• 1/2 cup BBQ sauce


• 1 red onion, thinly sliced


• 4 lettuce leaves


• 4 tomato slices


• Salt and pepper to taste

Instructions:

Preheat your grill to medium-high heat

Divide the sausage meat into 4 equal portions and shape them into burger patties

Season the patties with salt and pepper on both sides

Grill the sausage patties for about 5-6 minutes per side or until they are fully cooked and have nice grill marks

During the last 2 minutes of grilling, place 2 slices of smoked Gouda cheese on each patty and close the grill lid to melt the cheese

While the patties are grilling, lightly toast the burger buns on the grill until they are slightly golden

Assemble the burgers: On the bottom half of each bun, spread a tablespoon of BBQ sauce

Place a lettuce leaf on top of the sauce, followed by a tomato slice

Place a sausage patty with melted cheese on top of the tomato

Add 2 slices of cooked bacon and some sliced red onion on top of the patty

Finish by placing the top half of the bun on the assembled ingredients

Serve the Sausage and BBQ Bacon Burgers with Smoked Gouda immediately and enjoy!

Ingredients:

• 1 lb ground turkey


• 1/4 cup bread crumbs


• 1/4 cup diced red onion


• 1/4 cup chopped fresh parsley


• 1 egg


• Salt and pepper to taste


• 4 burger buns


• 1/2 cup crumbled Gorgonzola cheese


• 1/2 cup mayonnaise


• 2 cloves garlic, minced


• 1 tablespoon chili sauce


• 2 cups shredded cabbage


• 1 tablespoon olive oil


• 1 tablespoon white wine vinegar


• 1 teaspoon honey

Instructions:

In a bowl, combine ground turkey, bread crumbs, red onion, parsley, egg, salt, and pepper

Mix until well combined

Divide the turkey mixture into 4 equal portions and shape them into burger patties

Preheat your grill or stovetop pan over medium-high heat

Grill or cook the turkey patties for about 5-6 minutes per side or until they are cooked through and have nice grill marks

While the burgers are cooking, prepare the slaw

In a separate bowl, whisk together mayonnaise, minced garlic, chili sauce, olive oil, white wine vinegar, and honey

Toss the shredded cabbage in the creamy dressing until well coated

Once the burgers are done, top each patty with crumbled Gorgonzola cheese and let it melt slightly

Toast the burger buns on the grill or in a toaster until they are lightly browned

Assemble your burgers by placing a turkey patty with melted Gorgonzola on the bottom bun, then top with a generous amount of chili garlic slaw

Add the top bun, and your Turkey Burgers with Creamy Gorgonzola and Chili Garlic Slaw are ready to enjoy!

Ingredients:

• 1 lb ground beef


• 1 onion, diced


• 2 cloves garlic, minced


• 1 green bell pepper, diced


• 2 cups elbow macaroni, uncooked


• 1 can 15 oz tomato sauce


• 1 can 14


• 5 oz diced tomatoes


• 2 cups beef broth


• 1 tablespoon Worcestershire sauce


• 1 teaspoon paprika


• 1/2 teaspoon dried oregano


• Salt and pepper to taste


• Fresh parsley for garnish optional

Instructions:

On medium heat, brown the ground beef in a large skillet

Use a spoon to break it up as it cooks

To the pan, add the minced garlic, diced onion, and diced bell pepper

Make sure the vegetables are soft

Add the elbow macaroni that hasn't been cooked, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, dried oregano, salt, and pepper

Stir the ingredients together

Turn down the heat and let the mixture simmer for a while

Put the lid on top and cook for 15 to 20 minutes, stirring every now and then, until the macaroni is soft

After the macaroni is done, check the seasoning and make any necessary changes

If you want, you can add fresh parsley as a garnish before serving